Instructions

Combine all ingredients in a pot and heat to 85°C. Cool to 4°C. Churn in an ice-cream machine and keep frozen.

3. California Raisin Vanilla Marmalade

Purify all ingredients in a high-speed blender.

4. California Natural Raisin Bubble

Mix all ingredients with a hand blender until the mixture is homogeneous.

5. Cherry Meringue

Whisk egg white until soft peaks form.

Add caster sugar and whisk up to a firm meringue. Fold in icing sugar.

Pipe onto parchment paper, meringues the size of 15mm diameter each. Dredge surface with cherry powder. Dry them in a convection oven for 2hrs at 80°C.

6. Chilled Cherry Marshmallow

Combine sugar and water, and cook to 132°C. Add cherry purée and gelatin.

Whisk egg white and add sugar. Mix it into the above mixture and whisk until firm.

Deposit resultant mixture in a metal frame of 40cm x 15cm x 2.5cm. Level top with a palette knife and keep the marshmallow in freezer for at least 4hrs. When needed for service, cut while in frozen state. Defrost in a chiller maintained between 4 and 8°C, which is a good temperature for eating.

7. Vanilla Sauce (Sauce à l’anglaise)

Mix yolk and sugar well in a bowl with a hand whisk for 1min.

Boil milk, cream and vanilla seeds in a small pot and pour 2/3 into the yolk and sugar mixture. Mix well with a hand whisk.

Return all into the pot and cook to 82°C.

Cool down immediately in an ice bath and bring temperature down to 4°C. Keep the sauce in an airtight container and store in a fridge.

8. GARNISH

Radish, sliced

California Natural Raisins

9. TO ASSEMBLE

Cut the frozen marshmallows into 3cm x 3cm squares. When the marshmallow is defrosted to between 4 and 8°C, make indents on the surfaces with a small parisienne scoop. Fill with vanilla sauce.

Place onto a plate.

Pipe marmalade on the plate.

With a spoon, scoop sorbet into a quenelle shape and place onto the plate.

Create California Raisin bubble foam with the aid of a hand blender. Spoon out and place on the plate.

Instructions

Combine all ingredients in a pot and heat to 85°C. Cool to 4°C. Churn in an ice-cream machine and keep frozen.

3. California Raisin Vanilla Marmalade

Purify all ingredients in a high-speed blender.

4. California Natural Raisin Bubble

Mix all ingredients with a hand blender until the mixture is homogeneous.

5. Cherry Meringue

Whisk egg white until soft peaks form.

Add caster sugar and whisk up to a firm meringue. Fold in icing sugar.

Pipe onto parchment paper, meringues the size of 15mm diameter each. Dredge surface with cherry powder. Dry them in a convection oven for 2hrs at 80°C.

6. Chilled Cherry Marshmallow

Combine sugar and water, and cook to 132°C. Add cherry purée and gelatin.

Whisk egg white and add sugar. Mix it into the above mixture and whisk until firm.

Deposit resultant mixture in a metal frame of 40cm x 15cm x 2.5cm. Level top with a palette knife and keep the marshmallow in freezer for at least 4hrs. When needed for service, cut while in frozen state. Defrost in a chiller maintained between 4 and 8°C, which is a good temperature for eating.

7. Vanilla Sauce (Sauce à l’anglaise)

Mix yolk and sugar well in a bowl with a hand whisk for 1min.

Boil milk, cream and vanilla seeds in a small pot and pour 2/3 into the yolk and sugar mixture. Mix well with a hand whisk.

Return all into the pot and cook to 82°C.

Cool down immediately in an ice bath and bring temperature down to 4°C. Keep the sauce in an airtight container and store in a fridge.

8. GARNISH

Radish, sliced

California Natural Raisins

9. TO ASSEMBLE

Cut the frozen marshmallows into 3cm x 3cm squares. When the marshmallow is defrosted to between 4 and 8°C, make indents on the surfaces with a small parisienne scoop. Fill with vanilla sauce.

Place onto a plate.

Pipe marmalade on the plate.

With a spoon, scoop sorbet into a quenelle shape and place onto the plate.

Create California Raisin bubble foam with the aid of a hand blender. Spoon out and place on the plate.

RAISIN ADMINISTRATIVE COMMITTEE

The Raisin Administrative Committee (RAC) is a non-profit organization that has its headquarters in Fresno, California, and is led by 47 California Raisin growers, packers and a public member. The RAC is directly overseen by the United States Department of Agriculture (USDA) and was created in 1949 to collect and distribute weekly delivery and monthly shipment data, publish an annual report on industry statistics and policies, and actively and directly market into 18 foreign nations as well as collaborate with the USDA’s Agricultural Marketing Service.

the United Kingdom and Mexico. All offices are staffed by contracted marketing specialists with over 100 years of promotional experience collectively. These offices conduct active marketing campaigns on behalf of the California Raisin industry to encourage sales of California Raisins. RAC’s mission is to identify new markets, encourage demand via advertising, sales promotion and public relations. The RAC also distributes the results of health and nutrition research for the benefit of all industrial users and consumers.

Lastly, RAC’s overseas officers work with the local governments and importers to help resolve and revise as necessary any barriers to trade, whether they be unfair tariffs, incorrect applications of regulations, or standardization of pesticide residue regulations.